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Strawberries and Cream Loaf Cake

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  • Prep 20 min
  • Total 2 hr 35 min
  • Servings 12
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If there’s a better use of strawberries and cream, we don’t know what it is. Plus, there’s just something about a tall, gorgeous loaf cake that makes people stop and stare — in the best way possible.
Updated Apr 21, 2017
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  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 2 containers (6 oz each) Yoplait® Original yogurt strawberry
  • 1/2 cup butter, melted
  • 2 eggs
  • 8 drops red food color


  • 1 oz cream cheese, softened
  • 3/4 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 cup sliced fresh strawberries


  • 1
    Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with baking spray with flour.
  • 2
    In large bowl, beat Cake ingredients with electric mixer 2 minutes on medium speed until combined. Pour into pan.
  • 3
    Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; run metal spatula around edge of loaf to loosen. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4
    In medium bowl, beat cream cheese with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar on medium speed, scraping bowl occasionally, until stiff peaks form. Spread frosting over cake. Top with sliced strawberries.

Expert Tips

  • tip 1
    Store leftovers tightly covered in refrigerator up to 2 days.
  • tip 2
    Use sharp serrated knife to easily cut this tender cake into slices.

Nutrition Information

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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